This past weekend was gorge-tastic. Yup. Just made up a new adjective for ya, you’re welcome. But seriously! It was so perfectly fall. Crystal clear blue skies, changing leaves, and just enough of a nip in the air to remind you autumn has cometh. We had ourselves a pretty quintessential fall weekend around here. We spent our Saturday at Summers Farm pickin’ punkins, riding around on haystacks, cheering on piggie races, getting lost in corn-mazes, while enjoying homemade donuts, kettle corn, and hot cider. I adore days like these. No agenda, perfectly content with going with the flow and making “game-time” decisions. You woulda thought we were two high-school love birdies with the way we were flitting around that farm. Guess it’s no surprise that either of us are really kids at heart.
So after such a rustic day, it seemed appropriate to have a good rib-stickin’ meal. These smothered pork chops & loaded smashed potatoes were just the ticket. Wowie! This combo was fantastic!! The pork chops are quick and easy. And the potatoes are those to-die-for restaurant style loaded smashed potatoes that have a wholotta bad goodness in them… All that goodness led to a totally welcomed snuggly night spent on the couch with one of my favorite sassy ladies.
Adapted / Inspiration from What's Cooking Chicago?
- Heat EVOO over med-high heat. Season pork chops with pepper. Cook pork chops quickly in hot pan. [To create a golden brown crust, don't move the chops until they loosen on their own] Only about 2-3 minutes per side. Remove pork chops, cover with foil to keep warm.
- Without removing any fats or oils added to pan from pork chops, add onions, mushrooms, and garlic. Reduce heat to medium. Add more EVOO if necessary. Season with salt & pepper to taste. Let mushrooms and onions cook down for about 3-4 minutes.
- Meanwhile combine flour and beef broth. Whisk together well until flour is completely dissolved.
- Once onions begin to soften, add beef broth mixture. Let simmer for another 5-6 minutes or until all vegetables are softened and broth begins to thicken.
- Remove from heat, add Greek yogurt and stir well. Spoon this sauce over pork chops, top with chopped parsley and serve immediately.
- In a large pot, cover cleaned potatoes in water. Cook over high heat until boiling. Boil until potatoes are fork tender, about 10-15 minutes.
- Remove from heat and drain potatoes. Rinse with cold water.
- Add potatoes to a large bowl. Smash potatoes [skin on] with a large mallet or potato masher. Add butter and allow to melt into hot potatoes. Add all remaining ingredients and combine well.